Description
Sourdough Discard Sandwich Bread is a delightful and versatile loaf that transforms your leftover sourdough starter into something magical. Combining the tangy flavors of sourdough with the reliability of commercial yeast, this soft bread is perfect for sandwiches, toast, or simply enjoyed with butter and jam. The straightforward method makes it accessible for both novice bakers and seasoned pros, ensuring delicious results every time. With its rich flavor and tender texture, this sandwich bread will be a staple in your kitchen, ready to elevate any meal.
Ingredients
Scale
- 120g (½ cup) lukewarm water
- 120g (½ cup) lukewarm milk
- 7g (2 ½ tsp) instant yeast
- 25g (2 tbsp) granulated sugar
- 406g (3 ¼ cups) bread flour
- 100g (approx. ½ cup) sourdough discard
- 8g (1 ½ tsp) salt
- 45g (3 tbsp) room-temperature butter
Instructions
- In a large bowl, combine lukewarm water, milk, sugar, and yeast. Let sit for 5-10 minutes if using active dry yeast.
- Add flour, sourdough discard, and salt; mix until shaggy dough forms.
- Knead in softened butter until fully combined. Knead on a floured surface for about 8-10 minutes until smooth.
- Place dough in a greased bowl, cover with a damp towel, and let rise for 1 to 1½ hours until doubled in size.
- Punch down the dough and shape it into a loaf; place it in a parchment-lined pan.
- Cover loosely and let rise again until nearly doubled.
- Preheat oven to 350°F (180°C). Bake for approximately 35 minutes until golden brown and hollow-sounding when tapped.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 138
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 12mg